Ingredients
- DRESSING
- 5 tablespoons wine vinegar
- 1 to 2 garlic cloves, small (small cloves)
- 1 to 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons salt, divided
- 3/4 teaspoon fresh-ground black pepper
- 10 tablespoons oil (olive oil, pass more at the table)
- RICE SALAD
- 2 cups rice, dry (preferably arborio rice)
- 1 pound asparagus, fresh (tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole)
- 4 chicken breasts, cooked (cooked on the grill, use grilled boneless-skinless chicken OR use 6 thighs)
- 1 cup grape tomatoes (sliced in half)
- 1/2 cup red onion, chopped
- 1/3 cup pine nuts
- Parmesan cheese
How to Make
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Step 1: In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast in a 350° oven for 5 to 10 minutes.
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Step 2: In a small bowl, using a whisk, stir together the vinegar, garlic, lemon juice, mustard, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the olive oil.
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Step 3: In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass bowl.
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Step 4: Add in grilled chopped chicken, tomato and red onion. Add in the the salad with the dressing, then toss to well combine.
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Step 5: Add in more salt and pepper if needed.
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Step 6: Stir in the pine nuts just before serving.
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Step 7: Sprinkle to with Parmesan cheese. Serve.
We hope you enjoy this recipe!
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